FOODSAFE Level 1 Practice Test 2

All 30 questions in this test

Every question and its answer choices. The correct answers and explanations appear when you take the test above.

1. A low-temperature dishwasher sanitizes with chlorine. What strength should its sanitizing cycle reach?

   1. 5,000 ppm
   2. 500 ppm
   3. 5 ppm
   4. 50 ppm

2. What is cross-contamination?

   1. Serving hot and cold food on one plate
   2. Mixing two kinds of sauce in one pot
   3. Germs spreading from one food or surface to another
   4. Cooking two dishes in the same oven at once

3. In a cooler, where should raw meat be stored?

   1. On the top shelf for good air flow
   2. Beside the salads at eye level
   3. Below cooked and ready-to-eat foods
   4. Anywhere, if it is wrapped

4. Which surfaces must be both cleaned and sanitized?

   1. Ceilings above the dry storage shelves
   2. Floors in the dining room and the hallway
   3. Outside walls and windows of the building
   4. Food contact surfaces such as cutting boards

5. During a boil water advisory, what should be done with the ice machine?

   1. Empty it and do not use it
   2. Use it only for cocktails
   3. Keep using it as normal for all drinks
   4. Add bleach to each cube

6. How should gravies and soups be reheated?

   1. Heat gently to 50°C on low
   2. Bring to a rolling boil, stirring
   3. Microwave for 30 seconds only
   4. Warm until steam first appears

7. Once a food safety plan is written, how should it be used?

   1. To train staff, updated when recipes change
   2. Rewritten once every ten years
   3. Shown only to the owner and manager
   4. Filed away until the next inspection

8. A dishwasher says he has had diarrhea since last night. What does the regulation require?

   1. He must not touch food, equipment or utensils
   2. He may work if he washes his hands well
   3. He may work if he wears two pairs of gloves
   4. He may work after taking medicine

9. Where must all food on food premises come from?

   1. Any farm that sells direct
   2. The cheapest local supplier
   3. An approved source
   4. Staff members' home kitchens

10. What should happen to a worker who is ill but able to work?

    1. Assign non-food duties or exclude them from work
    2. Let them prepare cold food but not hot food
    3. Let them cook if they wash hands more often
    4. Let them work only on the cash register and grill

11. What is a critical control point?

    1. The cash register where payments are checked
    2. A step where failure could cause a health hazard
    3. The front door where customers are counted
    4. The office where staff records are kept

12. A thermometer reads 101°C in boiling water at sea level. What does that mean?

    1. It reads 1°C too low
    2. It is perfectly accurate
    3. It reads 1°C too high
    4. It must be used only for cold food

13. A sealed single-serve cup of dip (a potentially hazardous food) was served to a table but not opened. May it be served to another customer?

    1. Yes, since it was sealed the whole time
    2. No, served hazardous food is never re-served
    3. Yes, if it is re-served the same day
    4. Yes, if it stayed under 4°C at the table

14. Where should you place the thermometer to check a roast?

    1. In the pan juices beside the roast
    2. In the thickest part, not touching bone
    3. Against the bone, where it is hottest
    4. Just under the surface of the meat

15. A customer asks whether a dish contains nuts. What should staff be able to rely on?

    1. The customer's own knowledge of what is usually in it
    2. The cook's memory of how the recipe was made last week
    3. A guess based on how the finished dish looks
    4. A current ingredient list for every menu item

16. What is potentially hazardous food?

    1. Food that can support the growth of germs or toxins
    2. Food packed in glass jars that could break
    3. Food that contains spices strong enough to burn
    4. Any food sold after its best-before date has passed

17. A busy café runs out of mugs. May it wash and reuse single-use paper cups?

    1. Yes, as long as they are rinsed in very hot water
    2. Yes, but only for the same customer's own refill
    3. Yes, if they still look clean after being washed
    4. No, single-service items may be used only once

18. What must an operator ensure about all food on the premises?

    1. It is protected from contamination
    2. It is labelled with a menu price
    3. It is sold within 24 hours of being delivered
    4. It is grown in British Columbia

19. What must a handwashing station in a food premises have?

    1. A bar of soap, a nail brush and a shared cloth towel
    2. Hot and cold water, dispensed soap, single-use drying
    3. A bottle of hand sanitizer instead of running water
    4. Cold running water only and an air freshener nearby

20. Who must provide the equipment needed to keep the premises sanitary?

    1. The FOODSAFE program
    2. The operator
    3. The landlord's insurer
    4. The health authority

21. What is a critical limit?

    1. A standard that must be met at a critical step
    2. The longest shift a cook is allowed to work
    3. The greatest number of customers allowed at once
    4. The highest price allowed for a menu item

22. Which delivered item should be refused?

    1. Frozen fish at −20°C
    2. Chilled milk at 3°C
    3. A sealed case of canned tomatoes
    4. A bag of flour that is torn

23. At what temperature must frozen food be stored, displayed or transported?

    1. 0°C or colder, in any freezer
    2. 4°C or colder
    3. −18°C or colder
    4. −5°C or colder

24. What must an operator do about pests?

    1. Keep them out and remove conditions where they breed
    2. Deal with them only if an inspector complains
    3. Feed stray cats outside to catch the mice
    4. Allow a few, as long as they are not seen by customers

25. After a power failure, cooked rice in the cooler has warmed to 9°C. What should you do?

    1. Taste it to check
    2. Refreeze it right away
    3. Serve it reheated
    4. Throw it out

26. Which foods are linked to Listeria?

    1. Soft cheeses and prepared meats
    2. Boiled rice served hot
    3. Hard candy and crackers
    4. Fresh-squeezed lemon juice

27. Which is a safe way to thaw frozen meat?

    1. In warm water in the sink
    2. In the cooler
    3. On the counter overnight
    4. Next to the hot stove

28. Before building or renovating food premises, what is required?

    1. A letter from the landlord only
    2. Plans approved by a health officer
    3. Nothing until the premises open
    4. A FOODSAFE Level 2 certificate for the owner

29. How is norovirus commonly spread in a restaurant?

    1. By storing canned goods on the highest shelves
    2. By undercooking pork chops and pork ribs
    3. By a sick person handling food, water or ice
    4. By keeping soup in the steam table above 60°C

30. What is the difference between cleaning and sanitizing?

    1. Sanitizing is only needed for floors and walls
    2. Cleaning destroys germs; sanitizing removes dirt
    3. Cleaning removes dirt; sanitizing destroys germs
    4. They are the same thing done with different soap